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Vegetable Chickpea Fritters

Delicious and nutritious fritters made with chickpeas and veggies, perfect for snacks, appetizers, or light meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 fritters
Course: Appetizer, Light Meal, Snack
Cuisine: Mediterranean, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Fritter Base
  • 1 15 oz can chickpeas (drained and rinsed)
  • ½ medium onion peeled and roughly chopped
  • 2 cloves of garlic
  • Juice of ½ lime
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp ground oregano
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • ½-⅔ tsp salt
  • Black pepper (to taste)
  • ½-⅔ cup chickpea flour (or rice flour)
Vegetable Add-ins
  • 1 medium bell pepper (chopped)
  • 1 cup corn (fresh or canned)
  • 2-3 Tbsp parsley (chopped)
For Frying
  • Oil for frying
  • Vegan cheese optional

Method
 

Preparation
  1. Peel and roughly chop the onion. Finely dice the bell pepper and chop the parsley. Save the liquid from the chickpeas to help bind the fritter mixture.
Blend Base Ingredients
  1. In a food processor, combine the chickpeas, onion, garlic, lime juice, and all the spices. Pulse about 5-6 times until it reaches a crumb consistency.
Add Flour
  1. Add the chickpea flour or rice flour to the mixture and pulse 2-3 times until combined, keeping the texture.
Mix in Vegetables
  1. Add in the chopped bell pepper, corn, and parsley. Pulse only 2-3 times to mix them into the batter. If needed, add more chickpea flour or saved liquid to help bind.
Form Patties
  1. Divide the mixture into 8 equal patties, shaping them to be about 90 grams each and around ½-inch thick.
Fry Fritters
  1. Heat oil in a large skillet over medium-high heat. Fry the patties until golden brown and crispy, about 4-5 minutes per side.
Serve
  1. Enjoy hot off the skillet, optionally paired with a cashew dip.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, use the oven or air fryer. Freeze uncooked patties for up to 2 months.